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1
Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water.
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2
Bring a large pot of water to a boil, and fill a bowl with ice water.
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3
When the water comes to a boil, salt generously and add the dandelion greens.
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4
Blanch four minutes and transfer to the ice water.
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5
Drain, squeeze out excess water and chop.
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6
Preheat the oven to 375 degrees.
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7
Heat the olive oil in a large nonstick skillet over medium heat, and add the onion.
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8
Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms.
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9
Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden.
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10
Add the garlic and cook for another minute, then stir in the dandelion greens.
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11
Stir together for a minute, and remove from the heat.
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12
Season to taste with salt and pepper.
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13
Beat the eggs in a large bowl.
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14
Brush the bottom of the pastry shell, and place in the preheated oven for five minutes.
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15
Remove from the oven.
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16
Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese.
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17
Turn into the crust.
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18
Bake 35 to 40 minutes, until set and the top is lightly browned.
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19
Remove from the heat and allow to sit for 15 minutes before serving.
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20
Serve hot or warm.
